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| Pan-roasted carrots (with some potato fries mixed in) |
Our younger son grows organic vegetables, fruit and berries on an off-grid community farm in the interior of BC. We stopped in to see him the other day and came away with a load of last year's carrots, still as carrot-y flavoured and plump as the day they were dug from the ground, thanks to the hill-side root crop storage cellar.
Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips. They are also a great base for a roast carrot soup. When you roast veggies, you get extra delicious flavour.
PAN-FRY CARROTS (Roast Carrot Sticks)
Wash and scrape carrots. Chip or slice into strips, as desired.
Preheat Oven to 425 degrees F.
In a large bowl, combine:
- 1-2 T. Olive Oil
- 1 tsp. Celtic Sea Salt
- 4-6 large straight Carrots, cut into chips or strips (as desired)
Lay chips out on a cookie sheet. I recommend using either a silicon mat or parchment paper on the pan to cut down on clean-up after the baking.
Bake in pre-heated oven for about 25 minutes or until soft and fragrant.
Enjoy with ketchup, or throw into a roast veggie soup.
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